Mediterranean Chicken, Bean And Pasta Soup

• 2 teaspoons olive oil
• 1 shallot, minced
• 2 carrots, cut in thin slices
• 2 celery, stalks cut in pieces
• 28 ounces whole tomatoes, undrained and chopped
• 5 cups fat free chicken broth
• 2 bay leaves
• 2 cups chicken, cooked and chopped
• 15 ounces cannellini beans, drained and rinsed
• 1/2 cup ditalini pasta
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup parsley, finely chopped
• 8 leaves basil, thinly sliced
• 1/3 grated parmesan cheese

1. Heat oil in a large saucepan over med-hi heat.
2. Add shallot, celery, and carrots.
3. Saute until the veggies are beginning to soften, 2-3 minutes.
4. Add chopped tomatoes with juice, broth, and bay leaves.
5. Bring to a boil, then lower heat to med-low, partially cover and simmer for 20 minutes.
6. Uncover soup, remove the bay leaves, add cooked chicken, beans and pasta.
7. Increase the hea to med-hi and cook until the pasta is al dente, about 10 minutes.
8. Season with salt and pepper, add 1/4 cup dinely chopped fresh parsleyndn 8 leaves fresh basil, thinly sliced.
9. Garnish with grated parmesan cheese.
10. Serve.

olive oil, shallot, carrots, celery, tomatoes, chicken broth, bay leaves, chicken, beans, ditalini pasta, salt, pepper, parsley, basil, parmesan cheese

Taken from www.food.com/recipe/mediterranean-chicken-bean-and-pasta-soup-440138 (may not work)